Back in Feb of this year I attempted to make some salmon jerky that turned out to be too salty. I've been wanting to try again and finally got the opportunity. Used the suggestion by PitRow from the original attempt of using 4 parts brown sugar to 1 part salt. I used the splenda/brown sugar blend (instead of regular brown sugar) and kosher salt. Took a 3 lb salmon fillet and skinned it. Sliced it and put it in a bowl with the cure and mixed it well by hand.
Put it all in a zipper bag and then in a pan to prevent leaks and in the fridge it went overnight. This morning it was drained, rinsed and then went in the Bradley at 120 with apple. I was able to smoke it for 4 hrs before it decided to rain 2 hours earlier than expected. After scrambling to bring the salmon in the house, unplug and put away the Bradley it stopped raining.
Sat the salmon on the kitchen table on some cooling racks and turned a fan on it to finish dehydrating.
All I can say is I have to stay out of the kitchen!
Every time I go through I snag a sample and by the time the salmon is all dried there will be nothing left.
If you're interested, here is the link to the original post. http://www.smokingmeatforums.com/for...t=salmon+jerky
Put it all in a zipper bag and then in a pan to prevent leaks and in the fridge it went overnight. This morning it was drained, rinsed and then went in the Bradley at 120 with apple. I was able to smoke it for 4 hrs before it decided to rain 2 hours earlier than expected. After scrambling to bring the salmon in the house, unplug and put away the Bradley it stopped raining.
All I can say is I have to stay out of the kitchen!
If you're interested, here is the link to the original post. http://www.smokingmeatforums.com/for...t=salmon+jerky
